In a medium bowl, soak oats in milk for one hour. In a large bowl, combine flour, brown sugar, baking powder and ground ginger. In a small saucepan, melt butter over low heat. Add melted butter to oatmeal along with golden syrup and treacle. Mix well to combine, then add the wet mixture to the dry ingredients. Beat with a large spoon until very well blended. Pour batter into a greased 13-inch by 9-inch cake tin or glass baking dish. Position on middle rack of oven to bake for 30 minutes or until cake is lightly browned, and a knife inserted into its center comes out clean.

In medium bowl, beat cheese and butter together until light and fluffy. Incrementally add confectioners sugar, beating very well, until desired consistency is reached. Beat in lemon flavoring. Adjust consistency one last time, if necessary. Dollop or pipe frosting onto cut squares of fully cooled cake. Garnish with candied lemon peel. Well-wrapped, leftovers without frosting will keep beautifully for days. Leftover frosting must be refrigerated. Serves 12. --

This is my zero-hour contribution for Anita of Dessert First, hosting the October edition of Sugar High Friday - Spices - for Jennifer, The Domestic Goddess, the creator of Sugar High Friday, the long running and popular monthly sweet event. Anita will have her beautiful round-up online this Friday, October 31. I will have the pleasure of hosting Sugar High Friday for November. Please stay tuned for the announcement on November 1.

Where have I heard of Parkin? Not even sure if I've heard it mentioned as an eatable or a last name! A ginger cake that I tried in a Caribbean restaurant looked a lot like this, without the frosting, of course.

Susan, lovie ~ Cakes and dessert breads which incorporate strong doses of ginger have long been a favourite delight, parkin included. I have a slightly heavier hand when it comes to treacle, always preferring the darkest grade (or blackstrap molasses). The good thing is that these sorts of cakes seem to mature - tightly wrapped for a couple of days, the spices develop and become more nuanced, rounding out the ginger. What a glorious afternoon treat - I only hope there is a similary offering when I go to High Tea with a friend this weekend.

Johanna - Thanks. It certainly is seasonal in these parts, and the lemon frosting was a great compliment.

Hi, Patricia. Good to see you! Thanks so much.

Dear Freya -- Sticky is best...more treacle, I say, next time I make it.

Thank you, Farida!

Simona -- Thank you. There is a whole world of eats that no one has yet to entirely discover.

Thank you, Lisa!

Lydia -- Me, too. Gingerbread is meant for this time of year. Thank you.

Sra -- Dunno, but it is an ancient English primitive gingerbread.

Welcome, Del Sister! Thank you!

Hello, Shaun! Thank you. If only we can keep them long enough for them to mature. I'm with you; I adore the bitter, almost belacose flavor of treacle. I don't know why others think it's difficult. To each his own.

Hello, Forkful! Thanks. I thought this would appeal to you on some level. : )

Marilyn, welcome! Thank you for visiting!

Lori Lynn -- Thanks. The warm colors are perfect for a northern fall.

Thank you, Elise! Welcome! So very dear of you.

Kelly -- Thanks. At this point, I have well gotten your entry. Thanks so much. It's a winner.

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I cook and bake in that cute little galley kitchen up there. It's not as tidy as it used to be, and the walls are a deep tagine red now, but it's a cozy, homey space where you are always welcome to drop in. You can reach me at thewellseasonedcook AT yahoo DOT com. I'd be delighted to hear from you.